Red Pepper And Spinach Lasagna Recipe

Name: Red Pepper And Spinach Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 red peppers, thickly sliced; 2 tablespoons olive oil; 2 tablespoons balsamic vinegar; 3 garlic cloves, finely chopped; 8 ounces fresh Baby Spinach; 5 ounces fresh lasagna noodles, prepared according to packet instructions; 10 ounces mozzarella cheese, thickly sliced; For the bechamel sauce; 2 1/2 cups milk; 1 bay leaf; 2 ounces butter; 1 1/2 ounces flour; 1 teaspoon Dijon mustard; 5 ounces parmesan cheese, grated

Servings: persons

5 red peppers, thickly sliced
2 tablespoons olive oil
2 tablespoons balsamic vinegar
3 garlic cloves, finely chopped
8 ounces fresh Baby Spinach
5 ounces fresh lasagna noodles, prepared according to packet instructions
10 ounces mozzarella cheese, thickly sliced
For the bechamel sauce
2 1/2 cups milk
1 bay leaf
2 ounces butter
1 1/2 ounces flour
1 teaspoon Dijon mustard
5 ounces parmesan cheese, grated

1
Preheat the oven to 350u00b0F Place the peppers in a roasting tin and drizzle with the oil and balsamic vinegar. Roast for 20 minutes, add the garlic and roast for a further 10 minutes until the peppers are softened and charred.
2
Meanwhile, wilt the spinach in a large pan with a splash of water for 2 minutes only. Season well and set aside.
3
To make the sauce, heat the milk with the bay leaf to just below boiling point and simmer gently for 5 minutes. Melt the butter in a non-stick pan, add the flour and cook, stirring all the time, for 2 minutes. Gradually add the milk, whisking well, and bring to the boil until thickened. Stir in the mustard and half of the Parmesan.
4
To layer up the lasagna, spoon a third of the sauce into the base of an ovenproof dish. Scatter over half of the peppers, half of the spinach and half of the mozzarella. Top with a layer of lasagna. Repeat this process, finishing with the final third of the sauce. Scatter over the remaining Parmesan and bake for 25 to 30 minutes.

948

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 5 red peppers, thickly sliced, 2 tablespoons olive oil, 2 tablespoons balsamic vinegar, 3 garlic cloves, finely chopped, and more.

Yes, Red Pepper And Spinach Lasagna falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Red Pepper And Spinach Lasagna

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions